Lemon Blueberry Pull-Apart Bread Recipe
This quick & easy, short-cut Lemon Blueberry Pull-Apart Bread can be prepped in 10 minutes for a simple and elegant brunch recipe. Each piece of dough is rolled in butter and lemon-sugar, then buried with fresh blueberries, and drenched in lemon glaze!
Servings 6 servings
Ingredients
For bread:
- 1/2 c. granulated sugar
- 1/4 c. butter melted
- zest of 1 lemon
- 1 - 16 oz. tube refrigerated biscuits - I used Pillsbury Grands Flaky Honey Butter
- 1 c. fresh or frozen blueberries
For glaze:
- zest of 1 lemon
- juice of 1 lemon
- 1 1/2 - 2 c. powdered sugar
Instructions
For bread:
- In a large bowl, stir together sugar, butter, and lemon zest.
- Cut each biscuit into 4 pieces.
- Toss the biscuit pieces with the sugar mixture.
- Spray a 9-inch round cake pan with cooking spray.
- Scatter half the blueberries in the bottom of the cake pan.
- Arrange the biscuit pieces in the cake pan.
- Sprinkle with remaining blueberries.
- Bake at 400 degrees for 20-25 minutes, or until the edges are golden brown, and the center doesn't feel doughy when lightly pressed.
- Remove from the oven, and immediately invert onto a serving plate.
For glaze:
- In a small bowl, whisk together lemon zest, lemon juice, and 1 c. powdered sugar.
- Depending on how juicy the lemon was, you may need more or less powdered sugar. Add enough that you have a thick glaze, but that it still drizzles.
- Drizzle over the warm bread. Serve immediately.